In a bowl mix the meatballs ingredients well and shape them into 1 teaspoon small balls.

Place rolled meatballs on a large baking sheet and freeze. This will take 30 minutes to 1 hour.

Place a large pot with salted water on the stove and turn heat to high, bring to a rapid boil.

While the pot is heating up, prepare a large plate with all purpose flour and another bowl of iced water.

Using a large sieve, place about 20 frozen meatballs in the sieve.

Dip the sieve in iced water and make sure all the meatballs are getting wet.

Remove from water then dump the meatballs into the flour. Roll so that the meatballs are covered with flour.

Remove meatballs from the flour mixture shaking off any excess flour and place them back into the sieve.

Repeat this process for 2 to 3 more times for a total of 3 or 4 rounds.

Place the meatballs into the boiling water, do not add all the meatballs at once so they do not stick. This depends on how large is your pot, I’ve added 20 at a time.

Wait for them to float to the surface, this means that they are done cooking. This will take 4-5 minutes.

Using a slotted spoon remove the dumplings from the water and place on your serving platter. You may spray with an oil spray to prevent sticking.

Continue until done with all the dumplings.

In a large bowl combine yogurt, garlic, boiling Manti water, black pepper. Mix them well, taste to adjust salt.

In a small saucepan heat butter on medium, add tomato paste and whisk. Then add the paprika, dry mint and salt.

Serve Mantil drizzled with yogurt and red sauce.